Chicken Creamed Corn Soup
From: Ann, Manitoba, Canada
Comments: This soup can be served as a hearty main meal; for extra body, add some boiled rice to the bottom of the bowl, or serve along with a side dish of vegetables.
It is also possible to add more water, making a lighter soup which would make a nice entree for up to 6 people.
Servings: 4
  • 4 green onions
  • A little olive oil
  • 2 or 3 bacon slices, into thin strips
  • 2 chicken whites, into bite-sized pieces
  • 2 to 4 garlic cloves
  • 2 cups [500 mL] chicken stock
  • 2 [14-ounce / 398-mL each] cans creamed corn
  • 2 eggs, slightly beaten
  • Pepper, to taste
  • Dash of chili [optional]
  • Salt, if needed
  • Hot water, if needed
  • Thinly slice white parts of green onions; reserve green parts.
  • Heat a little olive oil into a casserole before frying green onion slices until soft.
  • Add bacon strips and fry until crisp.
  • Then add chicken pieces and fry to sear the outsides.
  • If bacon and/or chicken are sticking to the bottom of the casserole, deglaze using some liquid such as white wine or a little extra chicken stock.
  • Bruise garlic cloves using the flat part of a knife; add along with chicken stock to the casserole.
  • Bring to a boil.
  • Well stir in creamed corn.
  • If desired, mix in a little hot water if the consistency seems too thick.
  • Bring soup to a boil and immediately lower heat to a low simmer.
  • Cover saucepan and leave soup to simmer slowly for approximately 10 minutes, stirring occasionally so that mixture does not stick to the bottom of the casserole.
  • Finely slice green parts of green onions into rings, and add to the soup.
  • Remove soup from the heat.
  • Stirring, pour in slightly beaten eggs.
  • As the soup will thicken, add some more hot water if desired.
  • Bring soup back up to a low simmer.
  • Season soup to taste with pepper and, if desired, chili.
  • With the bacon and chicken stock, there should be no need to add any salt.
  • Serve immediately.